I fall more in love with Sprouts every time I visit (which is usually a couple times a week)!

I always find something new to try, and so many quality baking staples. I generally start in the bulk bin section… my girls start there too and they know I generally let them pick out one bulk bin snack of their choice. So while I stock up on my favorites, like these California Walnuts, my girls select a trail mix or snack or their choice.

I love baking with walnuts because the added texture and flavor really adds another dimension to baked goods!

And when I know that walnuts are packed with heart healthy Omega 3’s and that researchers have learned that walnuts may play a role in not only heart health but also brain health, weight management and more, there are just so many reasons to add delicious walnuts to my recipes!

Some of my own aunts and uncles are California walnut farmers… so I guess you could say my whole family is nuts for walnuts! =)

A little note about the bananas shown above… these are what I used because I didn’t want to wait on them to ripen a bit more. Feel free to use bananas that have even more brown on them for even richer banana flavor.

Also, just so we’re clear (in case maybe you’re outside the U.S.), the term “coffee cake” simply refers to a vanilla cake that generally has a cinnamon sugar topping and is delicious to enjoy with coffee (or tea, or anything). The cake does not contain any coffee. =)

But this cake does contain all kinds of delicious things like banana, walnuts, cinnamon and sugar…. and I know this Banana Bread Coffee Cake will be made in my kitchen again very soon!

Directions:

Prepare crumb filling/topping-

Cut cold butter into small cubes and set aside.

In a medium sized bowl add brown sugar, flour and cinnamon. Then add chopped butter and use a pastry blender or a fork to combine all ingredients until coarse crumbs form. Add chopped walnuts and stir to combine. Set aside crumb mixture while you prepare the cake batter.

Disclosure – I created this recipe in partnership with Sprouts Farmers Market. Partnering with brands I love allows me to provide you with high quality content at no cost to you. I only work with brands I use and love. All images, text and opinions are my own.

I just took this out of the oven. All my crumble sunk into the cake. None on top at all. Can
t imagine what happened.

I just cut it and all of the crumble is on the bottom. Can’t imagine what happened.

Hi Charlotte,
So glad you gave my recipe a try, but sorry to hear you had some trouble! Of course without being with you in the kitchen, it’s really hard to suggest what might have been done differently. When I made this, the cake batter portion was quite thick, so there is really no way the crumble would have sank into mine. Was the cake batter pretty thick when you poured it or spread it into the pan? Did you use room temperature butter (not melted butter) in the cake batter? Also, I wonder if you used non-fat milk or non-fat sour cream if that might have thinned the batter enough that the topping would have sank?
Sorry yours didn’t turn out quite like mine, but I hope it was still tasty.

Oooh this looks wonderful! I just made regular old banana nut bread last night and now I wish I would’ve seen this first! Will have to try it soon!
Love you!

~Cecilia

Oh yummy!

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My name is Glory. I'm a wife, mother and also a few other things... a baker, crafter, photographer, floral designer and an obsessive party planner. I love color, design, and sweets... and really love bringing all three of those things together! A little more about me...